Fish and Chips

By jenlin

Ingredients

• 4 cups vegetable oil, for frying
• 3 cups all-purpose flour, plus more to dust fish
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• Salt and freshly ground black pepper
• 2 bottles wheat beer
• 2 eggs, whisked
• 3 pounds cod fillets, cut in nice pieces
• Lemon wedges, for serving
• Malt vinegar, for serving
• Tangy Tarter Sauce, recipe follows
• Peanut oil, for frying
• Salt
• 1/2 cup creme fraiche
• 1/2 cup mayonnaise
• 3 tablespoons freshly grated horseradish
• 1 tablespoon capers, chopped
• 1 bunch chives, chopped
• 1 lemon, juiced
• Salt and freshly ground black pepper

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from foodnetwork.com

Preparation

Step 1

`Heat the vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F.

In a large bowl, whisk together the flour, cornstarch, baking powder, a big pinch of salt and some pepper. Whisk in the beer, and then the eggs.

In batches, dust the fish with flour, and then carefully dip into the batter. Shake off any excess, and then gently place into the oil. Fry until golden, 2 to 3 minutes per side. Drain on a paper towel-lined plate and season immediately with salt and pepper.

Serve the fish with lemon wedges, malt vinegar and Tangy Tarter Sauce.

Tangy Tartar Sauce:

Stir together the creme fraiche, mayonnaise, horseradish, capers, chives and lemon juice in a medium bowl. Season with salt and pepper.